This is from Wikipedia, with the full article being here: http://en.wikipedia.org/wiki/Tannin . So, the last part stuck out to me, is it true and what exactly qualifies as "excessive quantities"? I've been drinking a lot of flavored green teas lately and letting them over-steep (more from rushing around than on purpose), but the flavors prevent the tea from getting bitter, so it never bothered me.Tea
The tea plant (Camellia sinensis) is an example of a plant with a naturally high tannin content. Green tea leaves are unquestionably a major plant source of tannins, as they not only contain the tannic and gallic acid groups, but also a proanthocyanidin (a type of flavanol) named prodelphinidin. When any type of tea leaf is steeped in hot water for an excessively long time period it brews a "tart" (astringent) flavor that is characteristic of tannins (and other components). New varieties of Camellia sinensis have been specifically bred for a lower tannin content. If ingested in excessive quantities, tannins inhibit the absorption of minerals such as iron into the body. This is because tannins are metal ion chelators, and tannin-chelated metal ions are not bioavailable.
Any chance I could be consuming excessive quantities of tannin that are inhibiting the absorption of minerals in my body?
Cheers,
Mike